Add all the ingredients for the sauce except for the corn syrup in another pot: 1 1/2 cups water, 3 Tbsp soy sauce, 3 Tbsp Sugar, 2 Tbsp cooking wine, 1/2 Tbsp minced garlic, 1 tsp salt, 2 pinches of black pepper, and 2
pinches of ginger powder.
Add the juice of one lemon, a pinch of turmeric,
a pinch of ginger powder or slices of fresh ginger and a pinch of cayenne pepper and let infuse.
Not exact matches
You can actually swap the expensive vanilla for a
pinch of inexpensive
powdered dried
ginger, which works so well with the apple.
They sell this kind in the racist ethnic aisle
of most supermarkets, and in many Asian markets, but if you can't find it then here's a hack: add a
pinch of cinnamon and
ginger when you add the curry
powder and throw a star anise into the sauce while it simmers.
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced
ginger 2 bay leaves 1 star anise 2 teaspoons mild curry
powder Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon juice
pinch of salt 1/4 tsp allspice 1/2 tsp
powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie)
1 1/4 cups pumpkin puree * If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2 teaspoon Vanilla Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon
powder ginger 1
pinch of salt.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh
ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a
pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry
powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Allow the pie to cool in the refrigerator for at least 6 hours or overnight, and serve with homemade whipped cream to which you've added a healthy
pinch of both ground
ginger and cinnamon (I usually add a little organic
powdered sugar to my whipped cream, too).
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh
ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry
powder 1/4 tsp cumin
pinch of ground coriander
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 cap
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh
ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 cap
ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking
powder 1 teaspoon baking soda generous
pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon
ginger 1/2 teaspoon garlic
powder 1 teaspoon cumin 1 teaspoon paprika
pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
I mix
ginger powder and turmeric
powder with a
pinch of cayenne all in two generous spoonfulls
of honey and add hot water.
Chinese 5 spice
powder (found in the Asian section
of grocery store or substitute with a
pinch each
of ground cinnamon and
ginger)
Ingredients 250g plain flour 75g ground almonds 2 tsp ground
ginger 1 1/2 tsp ground cinnamon
pinch of ground cloves
pinch of ground nutmeg 2 tsp cocoa
powder 1 tsp baking
powder 1/2 tsp bicarbonate
of soda 200g honey 75g butter 150g plain chocolate Method 1.
3 cups oat milk 1 cup raw buckwheat groats 1 cup rolled oats 1/2 almond flour 4 - 5 dates 1 tbsp coconut sugar 1 tbsp chia seeds 1 tbsp golden flax 1 tbsp psyllium husk
pinch of Himalayan salt bourbon vanilla
powder, cinnamon,
ginger 1 apple
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp
ginger, minced 2 cloves garlic, minced 1/2 tsp cumin
powder 1 tsp coriander
powder 1/2 tsp garam masala
pinch (or more)
of red chilli
powder (optional)
pinch of red food coloring (optional) salt and pepper to taste
Ingredients 2 1/2 cups all - purpose flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp
ginger pinch of allspice 1 tsp baking
powder 1/2 tsp baking soda 1/2 tsp salt 1 cup (2 sticks) butter 1/2 cup white sugar 1/2 cup brown sugar 1 15 - ounce can pumpkin puree (not pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1 cup butterscotch chips 1/2 cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * **
1 shot brandy 2 shots port 1 heaped teaspoon cream * 1 teaspoon brown sugar generous half teaspoon
of mixed spice (cinnamon, allspice, nutmeg type
of thing) 1
pinch dried
ginger powder * It isn't the type
of thing I'd usually buy but I found buttterscotch cream and had to use it in this cocktail.
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein
Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used
Powder · 2 tsp baking
powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used
powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener
of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp
ginger ·
Pinch of cloves ·
Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
ricotta cheese 1 cup pumpkin puree (not pie filling) 1 tsp vanilla 1 1/2 cups flour 1 tsp baking
powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg
pinch of ginger pinch of cloves butter, oil or cooking spray, for frying
I usually use about one teaspoon
of both fresh grated
ginger and turmeric or a large
pinch of each when
powdered.
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa
powder 2 teaspoons instant espresso
powder 3 1/2 teaspoons ground
ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking
powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated
ginger powder half a teaspoon cinnamon
powder 2 - 3
pinches of powdered cloves 3 - 4
pinches of grated nutmeg a
pinch of mace
powder a
pinch of vanilla
powder a
pinch of cardamom
powder 2 firm apples (I used Golden Delicious)
1 tablespoon cumin seeds 1 inch fresh
ginger, peeled and finely chopped 1/2 tablespoon medium curry
powder Pinch of turmeric 2l stock — vegetable or chicken
For spiced nuts 2 tablespoons egg whites 1/4 cup packed light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground
ginger 1/2 teaspoon kosher salt
Pinch of black pepper 1/4 teaspoon ancho chili
powder 1 teaspoon vanilla extract 2 cups mixed nuts
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground
ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking
powder a good
pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates
of fresh orange zest
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful
of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a few
pinches of dried,
powdered ginger 2 tablespoons extra virgin olive oil 1 - 2 teaspoons coriander -LSB-...]
5 cups filtered water 1/2 cup raw cane sugar (or sweetener
of choice e.g. raw honey) 10 cm piece fresh
ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla
powder pinch cayenne pepper
Add garlic,
ginger, tomato paste, curry
powder, coriander, garam masala, a generous
pinch of salt, and stir everything for about 30 seconds.
1/4 cup pure maple syrup OR coconut sugar (see above for the difference) 1/4 cup coconut oil 1 cup ground almonds 1 cup coconut thread 1 tsp cinnamon 1 tsp
ginger 1 tsp vanilla essence or
powder pinch of Himalayan pink salt
dry: 4 medium carrots, peeled + grated 1/4 cup raisins 2 cups oats 1 teaspoon baking
powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg + ground
ginger 2 tablespoons soft brown sugar
pinch of salt
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon,
ginger, nutmeg,
pinch of salt optional: 1 tbsp protein
powder (I used VEGA original)
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon,
ginger, nutmeg,
pinch of salt optional: 1 tbsp protein
powder (I used VEGA original) blend together until smooth!
150g stewed apples (see note below) 2 large eggs 1/2 tsp cinnamon
pinch of Himalayan pink salt 1 tsp grated fresh
ginger 3 Tbsp / 45g brown rice flour 1 tsp baking
powder 1 cup / 100g
of fresh or frozen raspberries, broken up a little
half a teaspoon
powdered saffron 400 ml coconut milk 6 - 7 tablespoons rice malt syrup 3 tablespoons cashew butter a
pinch of whole sea salt a few
pinches of dried
ginger powder
Ingredients 200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated
ginger powder half a teaspoon cinnamon
powder 2 - 3
pinches of powdered cloves 3 - 4
pinches -LSB-...]
Ingredients 2 bananas, peeled 350 ml almond milk 170 g almond butter 100 ml agave syrup 2 tablespoons arrowroot a
pinch of vanilla
powder a
pinch of dried
ginger powder a
pinch of whole sea salt 80 ml coconut milk 3 - 4 handfuls
of chopped walnuts maple syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]
2 cups
of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1tsp ground cinnamon 1tsp ground
ginger 1 tsp vanilla
powder pinch himalayan pink salt 1/4 cup pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour
of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking
powder 1 tablespoon ground
ginger 1 teaspoon ground cinnamon
pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2 cup vegan chocolate chunks
150g cooked pumpkin or butternut squash 1/4 cup coconut milk (or nut milk
of choice) 2 eggs
pinch Himalayan pink salt 1 tsp ground
ginger 1 tsp ground cinnamon 1 tsp baking
powder 1/4 cup ground almonds (almond meal)
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh
ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper
Pinch of cayenne pepper 1/4 teaspoon chipotle chile
powder, or 1/2 teaspoon chili
powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
Turmeric Vinaigrette Dressing: 3 Tbsp extra virgin olive oil 2 Tbsp lemon juice (approximately 1 lemon) 1 Tbsp apple cider vinegar 1/4 tsp turmeric
powder 1 small red chilli, finely chopped 2 cm piece fresh
ginger, finely grated
pinch of pink Himalayan salt freshly ground black pepper
2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking
powder 1 teaspoon ground cinnamon 1/4 teaspoon ground
ginger 1/4 teaspoon ground clove
pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan
Ingredients Gingerbread Waffle 6 tablespoons whole spelt flour 3 tablespoons oat flour 1/2 teaspoon baking
powder pinch of salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground
ginger 1/8 teaspoon ground cloves 3/4 cup plain almond milk 2 teaspoons molasses
Prepare the glaze: Combine the maple syrup, 1 teaspoon cornstarch, and generous
pinch of powdered ginger in a small saucepan and mix well.
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam
powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds
pinch of asafetida (hing) 1/2 teaspoon cumin seeds
pinch of cinnamon
powder 1 sprig
of curry leaves 1/4 teaspoon turmeric
powder 1 inch
ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
1 cup
of buckwheat flour 1/2 cup
of brown rice flour 1 teaspoon psyllium husk
powder (optional) 2 teaspoons baking
powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground
ginger 1/2 tsp ground cardamom 1/4 teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut sugar or sweetener
of your choice 1 heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous
pinch of salt
2/3 cup gluten - free oat flour 2/3 cup buckwheat flour 1,5 tsp baking
powder 1,5 tsp ceylon cinnamon 1/2 tsp
ginger 1/4 tsp nutmeg a
pinch of salt
3 dried chipotle peppers 3 dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard
powder) 1 clove, ground (or a
pinch of ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry
powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece
ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice